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LABNEH - a NEW KIND OF DIPPING EXPERIENCE!

LABNEH is a middle eastern or greek yoghurt cheese that is thick, rich, and very tasty, even on its own.  If you can't find it in the dairy aisle of your market, you can substitute plain greek yoghurt. All you have to do to replicate the texture is to throw a couple layers of cheesecloth or a clean thin cotton dishtowel into a strainer, dump in the yoghurt and let it sit overnight in the fridge to drain off its excess liquid. As for the veggies in this dish, let's cut them on the diagonal. Not only are they more eye appealing, but there is more room to scoop your dip. And the more color in your veggies, the more fiber, antioxidants and vitamins fuel your body.

january 8, 2018

     HERE'S WHAT YOU NEED:    -  One container of labneh or drained yoghurt (see above)    -  Extra virgin olive oil    -  Pepper    -  Flaky sea salt or kosher salt (if your doc doesn't have you on a  low sodium diet)    -  DUKKAH (a mixture of toasted sesame seeds, cumin and coriander seeds, toasted almonds or hazelnuts - all ground together) or a handful of fresh green herbs - chopped (think green onion, italian parsley, tarragon, dill, chives)    -  Fresh veggies (like carrots, celery, cucumber, cherry tomatoes, green beans (blanched and shocked in cold water/drained/refrigerated), red or yellow bell peppers        HOW TO ASSEMBLE:    A lively colored dish or plate is a must. Heap the labneh or yoghurt in the middle. Surround with your veggies and alternate the colors for added pizzazz. Drizzle the labneh with extra virgin olive oil, sprinkle liberally with herbs or dukkah (or frankly, both!), grind on some pepper, and finish with a little salt, if desired. Stand back and wait for applause! Enjoy!

 

HERE'S WHAT YOU NEED:

-  One container of labneh or drained yoghurt (see above)

-  Extra virgin olive oil

-  Pepper

-  Flaky sea salt or kosher salt (if your doc doesn't have you on a  low sodium diet)

-  DUKKAH (a mixture of toasted sesame seeds, cumin and coriander seeds, toasted almonds or hazelnuts - all ground together) or a handful of fresh green herbs - chopped (think green onion, italian parsley, tarragon, dill, chives)

-  Fresh veggies (like carrots, celery, cucumber, cherry tomatoes, green beans (blanched and shocked in cold water/drained/refrigerated), red or yellow bell peppers

 

HOW TO ASSEMBLE:

A lively colored dish or plate is a must. Heap the labneh or yoghurt in the middle. Surround with your veggies and alternate the colors for added pizzazz. Drizzle the labneh with extra virgin olive oil, sprinkle liberally with herbs or dukkah (or frankly, both!), grind on some pepper, and finish with a little salt, if desired. Stand back and wait for applause! Enjoy!